Tag Archives: red pepper flakes

Mac n Cheese Cups with Pork Shoulder Ragù

Come join Mac and Cheese Mania at Nutmeg Nanny and Rachel Cooks sponsored by Door to Door Organics and OXO!

 

Today’s recipe is all about comfort food. When I think comfort food, the first thing that comes to my mind is macaroni and cheese. Oh yeah. .

 

I absolutely love mac n’ cheese and if I could, I would Continue reading

Spicy Tuna/ Ahi Tuna Poke Bowl

This post is inspired by a favorite restaurant I used to go to in Santa Clarita, CA: Fish Tail Seafood Market & Grill. .  and the fact that I had all of the ingredients at home after my Spicy Tuna Roll post! This small, little hidden gem of a place serves not only the best Ahi Tuna Poke Bowl, but the place also has fish tacos and fish and chips! What more could you ask for? If you’re ever in Santa Clarita, CA, you must stop by and give this place a try. You won’t be disappointed.

So, for this recipe: remember this is your ahi tuna poke bowl so add what you like, heck, you can even use brown rice instead of white or even no rice at all if you are cutting out the carbs. I actually used sushi rice because I had some and I kind of wanted to re-create a sushi roll in a bowl. But again, this is your dish, so do with it what you want and add the vegetables that you want. Hope you give this one a try!

Here’s my recipe and a suggested one for Ahi Tuna (since I know spicy tuna probably is not readily available and harder to make for most).

Spicy Tuna/Ahi Tuna Poke Bowl

Ingredients

  • 1 1/4 pounds ahi tuna, cut into 1/2 inch cubes (or any sushi-grade tuna)
  • 1/4 cup minced onion (optional)
  • 1/4 cup minced green onion
  • 1 teaspoon minced fresh ginger
  • 1 tablespoon low sodium soy sauce
  • 2 teaspoons sesame oil
  • 1 1/2 teaspoons crushed red pepper flakes (optional if you want a little heat)
  • Edamame
  • Cucumbers- julienned
  • Carrots-  julienned
  • Shredded Cabbage, Lettuce or Radish- julienned (I used a korean seasoned spinach since we had some here at home. For the recipe, click here). You can add any vegetable you want but I highly recommend trying the Korean seasoned spinach!
  • Rice (brown, white or no rice at all!)
  • Dry seaweed for topping
  • More low sodium soy sauce (if preferred)
  • Sesame seeds (optional)

Directions

  1. Mix together the ahi tuna, minced onion, green onion, ginger, low sodium soy sauce, sesame oil, and red pepper (if using) in a mixing bowl. Cover and refrigerate at least one hour, for the flavors to come together. (You can add more soy sauce and ginger if you feel like there is not enough before you refrigerate).
  2. If using rice, prepare rice according to package directions.
  3. Prep all of your veggies and edamame. (I only seasoned my spinach. For everything else, I left the vegetable raw with no seasoning because I season the entire bowl with soy sauce right before serving.)
  4. To serve: put rice on the bottom, spoon the ahi tuna poke on top, place all of your other veggies around the tuna.
  5. Sprinkle with dry seaweed and add more low sodium soy sauce if needed & preferred.
  6. Sprinkle with sesame seeds (optional).

Mexican Spice-Rubbed Tri-Tip

It wouldn’t be Father’s Day in our house without grilling a huge slab of meat (apologies to the vegetarians out there). My husband is a carnivore and I was born and raised in Dallas, Texas. Basically, Continue reading

Buckwheat Sesame Noodles

This recipe is my daughter’s favorite! She loves noodles and doesn’t discriminate with buckwheat noodles. These noodles are low in fat and contain high levels of healthy nutrients. Buckwheat noodles Continue reading

Orzo with Sausage, Bell Peppers & Tomatoes

This is one of my many favorite recipes from Giada. I’ve changed things up a bit and added a few more ingredients as I love adding a variety of vegetables to pasta dishes when it makes sense. Before I Continue reading